Klupsaite, D. Et Al. 2023. The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread. FOODS , vol.1, no.1 , 1-15.

Klupsaite, D., Starkute, V., Zokaityte, E., Cernauskas, D., Mockus, E., & Özoğul, F., (2023). The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread. FOODS , vol.1, no.1, 1-15.

Klupsaite, Dovile Et Al. "The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread," FOODS , vol.1, no.1, 1-15, 2023

Klupsaite, Dovile Et Al. "The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread." FOODS , vol.1, no.1, pp.1-15, 2023

Klupsaite, D. Et Al. (2023) . "The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread." FOODS , vol.1, no.1, pp.1-15.

@article{article, author={Dovile Klupsaite Et Al. }, title={The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread}, journal={FOODS}, year=2023, pages={1-15} }